Categories: Pickles - canning

Ingredients

• 1/2 small cabbage, chopped
• 1 1/2 large onions, chopped
• 6 medium-size ripe tomatoes
• 6 medium-size green tomatoes
• 1 1/2 red bell peppers, seeded and chopped
• 1 1/2 green bell peppers, seeded and chopped
• 1 cup chopped celery
• 1/4 cup salt
• 6 cups white vinegar (5% acidity)
• 2 (16 oz.) pkg. light brown sugar
• 2 tsp. dry mustard

Directions

1. Combine first 8 ingredients in a large bowl; sprinkle with salt. Cover and chill 8 hours. Drain and rinse with cold water. Pack vegetables evenly into hot jars.
2. Bring vinegar, brown sugar, and mustard to a boil; pour over vegetables, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
3. Process in boiling- water bath 10 minutes.

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